This easy, homemade ricotta gnocchi recipe (step-by-step) comes together with 6 simple ingredients in under 30 minutes. My secrets? Use a cookie scoop AND coat the gnocchi in semolina flour so they don’t fall apart. Try it with my fresh homemade ricotta. So light and fluffy!
When you think of “gnocchi” soft, pillowy clouds of luscious Italian dumplings, it’s easy to assume you’re referring to potato gnocchi, which is the most common type. But gnocchi can be made with ricotta too, which is a delicious alternative to its famous cousin.
Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor. Both versions are excellent, just different. Try both.
What To Expect.
In this post, you’ll learn how to make homemade ricotta gnocchi with step-by-step instructions and 6 simple ingredients: ricotta, eggs, parmesan cheese, flour, salt & pepper. You can use homemade ricotta or store-bought ricotta. It’s up to you (I use homemade in the images below). You’ll have enough gnocchi to serve 4 people, and if you want to make them ahead they freeze perfectly. I love ricotta gnocchi with my ragù Bolognese or a simple pomodoro sauce from the freezer.
Why This Recipe Works.
- No roll method: Most people don’t realize that gnocchi can be round too, instead of square. I use a cookie scoop for quick and easy prep: just scoop and release!
- Semolina flour: I coat the ricotta gnocchi in semolina flour before boiling. This creates a protective shell, which not only keeps the gnocchi from falling apart, but the inside texture stays light and delicate- no need for extra flour to bind the dough. I learned this tip from Jamie Oliver’s Comfort Food.
Ricotta Gnocchi Tips:
- Taste! Taste! Taste! Ricotta is mild in flavor. Taste the ricotta gnocchi mixture, adding more salt as needed. This is important. The last thing you want is tasteless gnocchi.
- Drain store-bought ricotta: It usually contains more moisture than homemade ricotta. If you skip this step, the gnocchi might fall apart when boiled. 30 minute drain time is sufficient.
- Always do a test batch: Gnocchi are notoriously temperamental. Sometimes they fall apart. Sometimes they’re underdone in the center. Do a test batch first. This is THE BEST advice I can give you with regards to mastering homemade gnocchi.
- Enjoy right away! Ricotta gnocchi taste best when cooked and served immediately. They are light and fluffy. As they sit, they begin to firm up slightly.
Homemade Ricotta Gnocchi Ingredients (You Will Need):
- Ricotta (fresh homemade ricotta or store-bought)
- Eggs
- Freshly grated Parmesan cheese
- 00 Flour or all purpose flour
- Salt
- Black Pepper
- Semolina flour, for coating
How To Make Ricotta Gnocchi: Step-By-Step Recipe
- Make the dough: Whisk the ricotta and eggs together in a large bowl. If using fresh homemade ricotta, the texture will be stiff and lumpy at first because it’s cold; this is ok. If using store-bought ricotta, it will be more fluffy. Either way, you’re looking for a cohesive, well blended mixture.
- Add the parmesan cheese, salt and pepper. Mix and give it a taste. Correct seasoning with salt if needed.
- Fold the flour into the ricotta mixture. Do not over mix! The final texture will be slightly sticky, but not wet. It should look like cookie dough.
- Assemble the gnocchi:Using a tablespoon-sized cookie scoop, portion a few scoops of dough into the bowl of semolina flour. Gently roll around to coat. Use your hands too, until they are well coated. Transfer the gnocchi to a semolina dusted sheet pan. Portion out the rest of the dough.
- At this point, if you are not ready to cook the gnocchi, store them in the freezer (see directions below). Or proceed to the next step.
How To Freeze Ricotta Gnocchi
Arrange ricotta gnocchi on semolina dusted sheet pan. Freeze until solid. Transfer to a zip-top bag or airtight container. Store the gnocchi in the freezer for up to one month. Cook directly from frozen.
How To Cook Ricotta Gnocchi (Fresh & Frozen)
The following cook times are based on round, tablespoon-sized gnocchi (15 g/.5 oz each). If your gnocchi are smaller or larger in size, you’ll need to adjust the timing accordingly. As mentioned earlier in the tips section, always do a test batch first.
- How To Cook Fresh Homemade Ricotta Gnocchi: Drop 1 gnoccho into a pot of boiling salted water. First it will sink, then it will float. Once it floats, boil for approximately 5 minutes, lowering the heat (only slightly) if boiling too rapidly. You don’t want the gnoccho to fall apart. Remove to a cutting board with a slotted spoon or fine mesh strainer; slice it in half. If it’s cooked all the way through (no oozy ricotta) proceed to cook the rest of the gnocchi. I like to do this in 2 separate batches. Gnocchi are delicate!
- How To Cook Frozen Homemade Ricotta Gnocchi: Dust off any excess semolina flour on the gnocchi. Do a test batch: Drop 1 gnoccho into a pot of boiling salted water. Once it floats to the surface, boil for approximately 7 minutes or until cooked all the way through.
More Ricotta Recipes To Try!
- Soft Italian Ricotta Cookies
- Ultra-Creamy Fresh Homemade Ricotta
- Beginner’s Guide To Fresh Homemade Ravioli
Light and Fluffy Homemade Ricotta Gnocchi
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
- Author: Emilie Raffa
- Prep Time: 20 mintues
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (32-34, tablespoon-sized gnocchi, about 15g/.5oz each)
- Category: Ricotta
- Method: Boil
- Cuisine: Italian
- Diet: Vegetarian
Description
My recipe for light and fluffy homemade ricotta gnocchi is made with 6 simple ingredients: ricotta, eggs, Parmesan cheese, salt, pepper and 00 flour. I use fresh homemade ricotta because I’m obsessed with it’s creamy texture, and I’m always looking for new ways to use it. However, store-bought ricotta will work too. I’ve tested them both. You’ll need a cookie scoop to easily (and quickly) portion out the dough.
Ingredients
- 265 g (1 heaping cup) homemade ricotta (*if using store-bought ricotta see note below)
- 2 large eggs (total cracked weight: 110 g/3.9 oz)
- 50 g (1 packed cup) freshly grated parmesan cheese
- 1/2 tsp. fine sea salt
- Black pepper
- 70 g (about 1/2 cup) Tipo 00 flour or all purpose flour
- 85 g (about 1/2 cup) semolina flour, for dusting
Notes:
*Store-bought ricotta has a different texture than homemade ricotta. It’s more fluffy (when cold) and it contains more liquid. Drain the ricotta first before using. Scoop 1 1/2 cups (330 g) of ricotta into a fine mesh strainer set over a bowl. Drain for 30 minutes or until you get 1 heaping cup (265 g/9.3 oz) of drained ricotta. Don’t worry if it’s not exact.
Instructions
- Prep your station: Pour the semolina flour into a wide shallow bowl. Dust a rimmed sheet pan with semolina flour; set aside.
- Make the gnocchi dough: Whisk the ricotta and eggs together in a large bowl. If using fresh homemade ricotta, it will be stiff and lumpy at first; this is ok. If using store-bought ricotta, the texture will be fluffy. Either way, you’re looking for a cohesive, well blended mixture.
- Add the parmesan cheese, salt and pepper. Mix with a rubber spatula. Give it a taste. Add more salt and/or pepper if needed.
- Fold the flour into the ricotta mixture. Do not over mix. The final texture will be slightly sticky, but not wet. It should look like cookie batter.
- Assemble the gnocchi:Using a tablespoon-sized cookie scoop, portion a few scoops of dough into the bowl of semolina flour. Gently roll around to coat. Use your hands too, until they are well coated. Transfer the gnocchi to a semolina dusted sheet pan. Portion out the rest of the dough.
- At this point, if you are not ready to cook the gnocchi, store them in the freezer (see directions below). Or proceed to the next step.
- Prepare your sauce: before cooking the gnocchi, have a simple sauce simmering and ready to go on the stove (you’ll drop the gnocchi right into the sauce after boiling). Use a wide, 12-inch pan. Gnocchi are quick to cook and are best enjoyed immediately after boiling- they are the fluffiest. As they sit, they get more firm.
- Cook the gnocchi: First, do a test batch. Drop 1 gnoccho into a pot of boiling salted water (it will sink, and then float). Once it floats, boil for 5 minutes, lowering the heat only slightly, if it’s boiling too rapidly. You don’t want it to break apart. Remove the gnocco to a plate, slice it in half, and check the inside texture: it should be fluffy and fully cooked through. If any ricotta oozes out from the center, it needs more cooking time. Do another test batch until you get the timing right. Then cook the rest of the gnocchi. Note: Ilike to do this in 2 separate batches- gnocchi are delicate!
How To Freeze Ricotta Gnocchi: Arrange the gnocchi on semolina dusted sheet pan. Freeze until solid. Transfer to a zip-top bag or airtight container. Store in the freezer up to one month. To cook (frozen), do a test batch as indicated above, increasing the boiling time to 7 minutes, or until cooked all the way through.
